This ground turkey chili is a thick, smoky pot of lean turkey, two kinds of beans, sweet corn, and tomatoes simmered with chili powder, cumin, and a splash of Worcestershire.
It is a one pot dinner that takes about an hour, feeds a crowd, and tastes even better the next day. Set out bowls of toppings and let everyone build their own.
Table of Contents
Why This Ground Turkey Chili Recipe Works
Browning the turkey well builds depth. Lean poultry has less fat, so a few extra minutes of browning and a spoonful of tomato paste add the savory base that beef usually provides.
Two beans and corn make the pot more filling. Kidney and pinto beans add fiber and protein, while sweet corn brings a pop of color and natural sweetness.
It is easy to adjust. Add more cayenne or fresh jalapenos for heat, simmer it uncovered for a thicker bowl, or stir in extra broth for a looser one.
Ingredients for Ground Turkey Chili
- 2 teaspoons olive oil
- 1 cup chopped yellow onion
- 1 1/2 pounds ground turkey
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 cups low sodium chicken broth
- 1 can diced or crushed tomatoes, 28 ounces, no salt added
- 1 can kidney beans, 15 ounces, rinsed and drained
- 1 can pinto beans, 15 ounces, rinsed and drained
- 1 can sweet corn, 15 ounces, rinsed and drained
- Shredded cheddar, sliced avocado, tortilla chips, jalapenos, sour cream, sliced scallions, and cilantro, for serving
Ground turkey. Choose 93 percent lean for flavor and juiciness. Fat free turkey can turn dry and crumbly.
Tomato paste. Cooking it for a minute or two caramelizes the sugars and deepens the color and flavor.
Chili powder and cumin. This pair gives the earthy, warm backbone of the pot, and cayenne adds a slow building heat.
Worcestershire sauce. A tablespoon adds a savory, tangy note that makes the lean meat taste richer.
Canned beans. Rinse them well to remove the thick canning liquid and extra sodium.
How to Make Ground Turkey Chili
1. Soften the onion Heat the olive oil in a large Dutch oven over medium heat and cook the onion for about 5 minutes until translucent.
2. Brown the turkey Add the turkey and cook for 7 to 8 minutes, breaking it up with a wooden spoon, until evenly browned and at least 165 degrees F.
3. Add the garlic Stir in the garlic and cook for about 20 seconds until fragrant.
4. Season the pot Add the Worcestershire, chili powder, cayenne, cumin, oregano, salt, and pepper and cook for 1 to 2 minutes.
5. Toast the paste Stir in the tomato paste and cook for 1 to 2 minutes until it darkens slightly.
6. Add the liquids Pour in the broth and tomatoes, scraping up the browned bits from the bottom of the pot.
7. Add the beans and corn Stir in the kidney beans, pinto beans, and corn until evenly mixed.
8. Simmer Bring to a boil, reduce the heat to low, cover, and simmer 30 to 40 minutes, stirring now and then.
9. Adjust the seasoning Taste, then add a pinch of salt or a little cayenne if needed.
10. Serve with toppings Ladle into bowls and add cheddar, avocado, chips, jalapenos, sour cream, scallions, and cilantro.
How to Serve Ground Turkey Chili
Serve the chili with squares of chile cheese cornbread and a pile of crunchy garlic bread for dunking. A bright green salad adds freshness, and honey butter rolls are a sweet match for the spice.
How to Store and Reheat Ground Turkey Chili
Cool the chili within 2 hours and refrigerate it in airtight containers for up to 4 days. Freeze for up to 3 months and thaw overnight in the refrigerator. Reheat on the stove, adding a splash of broth if it has thickened, until it reaches 165 degrees F.
Tips and Variations for Ground Turkey Chili
Brown in batches. If the pot is crowded, brown the turkey in two batches for better color.
Do not skip the paste. Tomato paste gives a rounder flavor than tomatoes alone.
Simmer longer. An extra 15 minutes gives a thicker chili with deeper flavor.
Add smoke. A pinch of smoked paprika or a smoked dried chile adds a campfire note.
Use any beans. Black beans or white beans can replace one can.
Thicken it. Mash a half cup of the beans against the side of the pot and stir them in.
Cool and freeze. Freeze flat in zip top bags for fast thawing and easy storage.
Cook poultry safely. Cook ground turkey to 165 degrees F and cool leftovers quickly, following the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Ground Turkey Chili
How do I keep ground turkey chili from tasting dry?
Use 93 percent lean turkey, brown it gently, and let it simmer in the tomato broth so the meat stays moist.
Can I make ground turkey chili in a slow cooker?
Yes. Brown the turkey and onion first, then cook everything on low for 6 to 8 hours.
How long does ground turkey chili keep?
It keeps for 4 days in the refrigerator and 3 months in the freezer.
Can I use ground chicken?
Yes. Ground chicken works the same way and should also reach 165 degrees F.
How spicy is this pot?
It is mild to medium, and you can add more cayenne or jalapenos for extra heat.
Ground Turkey Chili with Beans and Corn
Equipment
- Large Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 2 tsp olive oil
- 1 cup yellow onion chopped
- 1 ½ lb ground turkey
- 3 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 ½ tbsp chili powder
- ¼ tsp cayenne pepper
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp tomato paste
- 2 cup low sodium chicken broth
- 1 can diced or crushed tomatoes 28 oz can, no salt added
- 1 can kidney beans 15 oz can, rinsed and drained
- 1 can pinto beans 15 oz can, rinsed and drained
- 1 can sweet corn 15 oz can, rinsed and drained
- ½ cup shredded cheddar cheese for serving
- 1 ripe avocado sliced, for serving
Instructions
Cooking
- Brown. Cook the onion in olive oil, then brown the turkey until it reaches 165 degrees F.
- Season. Add garlic, Worcestershire, spices, and tomato paste and cook 2 to 3 minutes.
- Add liquids. Stir in broth, tomatoes, beans, and corn.
- Simmer. Boil, then simmer on low 30 to 40 minutes until thick.
- Serve. Ladle into bowls and add cheddar, avocado, and other toppings.
